Buffalo Chicken Hand Pies

• Pairs great with veggies and a cheese board
• Smaller than a pot pie, yet super satisfying
• Hits the spot when we’re talking comfort food
• Best when dunked in a side of homemade ranch

Hand Pies

• Two homemade pie discs or puff pastries
• 8 oz of rotisserie chicken
• 6 oz of cream cheese
• 3 chopped green onions
• 1/4 tsp of salt
• 2 1/2 – 3 tbsp of hot sauce
• Pinch of pepper
• Pinch of garlic powder
• 4 oz of shredded cheese (I used cheddar)
• Parm for topping
• Beaten egg for brushing the pies

Homemade Pesto Ranch

• 1/2 cup mayonnaise
• 1/2 cup of buttermilk (if you like your ranch to be runny/thin, use lowfat)
• Handful of chopped herbs (dill, parsley, basil, chives, rosemary- anything really!)
• 3 tsp dried basil
• 1/4 tsp garlic powder
• 1/4 tsp of onion powder</li>
• 1 pinch of seasoned salt
• 1/4 cup of grated parm

1. In a medium bowl, mix chicken (skin and bones removed), cream cheese and onions. Add hot sauce (I used 2 1/2 tbsp of hot sauce, but you can use up to 3 or 4 if you like your chicken spicy!) and salt, garlic powder and pepper. Adjust seasoning to taste!
2. Roll out pie dough (or pastry) and cut 24 even four inch circles or football shapes. Place dough on a cookie sheet lined with parchment paper, and freeze for 5-10 min.
3. Preheat oven to 425F degrees.
4. Take an ice cream scoop or tablespoon and place a big helping of the chicken mix onto 12 of the pie cutouts. Place the other 12 pie cutouts on top, then press with a fork to seal the pies. Cut a couple skinny strips of the dough to create little laces if you are making football shapes. Freeze pies for another 10-15 min.
5. Brush pies with the beaten egg, sprinkle with parmesan cheese and then bake the pies for 15-18 min. Ovens vary, so start checking at 14 min. You want your pies to be a nice golden brown color.
6. For the ranch, chop your fresh herbs so they are super fine. Mix all ingredients in a large glass bowl or mixing cup! This recipe is super easy and delicious! Once everything is mixed, adjust seasoning to taste, chill the ranch for 30-60 min, dip yo pies, and enjoy! Store in fridge for up to 3 days after baking!

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